Tart, skinny stalks tingle with flavor
Rhubarb is such a funny collection of letters, I’ve never been able to take it seriously as a word or a food. Even though my grandmother made rhubarb into the pie that reigned supreme in Cowley County, Kansas, I never warmed up to it as a kid. But then I tasted rhubarb with strawberries ― as a partner, it’s a real asset. Paul Coumantaros, pastry chef at San Francisco’s Savoy Brasserie, suggests another delectable union ― rhubarb and almonds.